birthday cake

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Ingredients:
1 sponge
2 trays of strawberries
1 lt cream
150 grams of caramelized almonds grains
grains of colored sugar


preparation for the filling:

Whip the cream steady, put half aside, in the other half, add the strawberries with sugar, and almond biscuits and mix with a spatula.

To assemble cake, remove the outer parts of the sponge, cut it into 2 parts, put half in a tray, soaking wet with water and strawberry syrup maraschino

spread with plenty of strawberries and biscuits cream,

cover with the other half of the sponge, soaked wet and pour more cream with strawberries and biscuits,

cover with the simply cream

and do the decorations that you like. Sprinkle with granules colored sugar.

Sponge cake

Ingredients:
1 sponge
600g fresh ricotta
500 grams fresh cream
5 tablespoons sugar
50 grams of chocolate chips
1 cup strawberries
pandora on wet

Ingredients for the sponge cake:

3 eggs

300 gr flour

200 gr sugar

80 g of canola oil

150 grams of milk

1 packet of yeast and 1 packet of vanillin

Prepare the sponge cake (do this the day before) by combining all ingredients in powder, and then adding all the liquids, stir until it is smooth and homogeneous. Bake in preheated oven at 160 ° for about 40 minutes.
Preparing for the zuccotto:
Take a mold from zuccotto (I had not, so I used a bowl with round base) and line with foil, leaving the ends (the longer will the end to close it)

Slice the sponge cake into thin strips about an inch and line the inside of the bowl




With a wet formed of strawberries juice and water, soak the sponge cake. Meanwhile whip the cream and set aside. Pass the ricotta through a sieve, add sugar and mount until you get a smooth and homogeneous cream, add half the whipped cream and mount together. Finally add the chocolate chips and strawberries and mix with a spatula.

Pour this cream into the bowl very compact
cover with other strips of sponge cake, soaked latter with another wet and cover with the film.


Refrigerate for at least 6 hours. (I have prepared the morning for the evening). Take the bowl, open the foil and turn it upside down with a plate, remove the bowl (the film takes off alone). Cover the skullcap with whipped cream.

Strawberries's sponge cake

Ingredients for the sponge cake:
3 eggs
150 gr of corn starch
150 gr sugar
1 packet of yeast

Ingredients for the filling:
1 lt of fresh cream
100 gr sugar
2 trays of strawberries
100 grams of almonds caramelized

water for bathing and liqueur to taste

procedure for the sponge cake:

Separate the egg yolks with the egg whites, whip until stiff latter steady, except add the egg yolks with the sugar and stir to form a creamy foamy, add the flour sifted with baking powder, add egg whites, beaten down and mix down, not to dismantle them. Grease and flour a baking sheet and bake at 160 ° for about 40 minutes.

the stuffing:
Wash strawberries and cut them into pieces, drizzle with 1 tablespoon sugar and set aside. Add the cream and sugar to the whites. Add strawberries and almonds and mix with a spatula.

Preparing for the zuccotto:

Take a mold from zuccotto (I had not, so I used a bowl with round base) and line with foil, leaving the ends (the longer will the end to close it)
Slice the sponge cake into thin strips about an inch and line the inside of the bowl

With a wet pandora formed by water and liqueur of your choice (I used maraschino), soak the sponge cake. Pour the mixture of cream

cover with other strips of sponge cake, soaked latter with another wet and cover with the film.

Refrigerate for at least 6 hours. (I have prepared this morning for the evening). Take the bowl, open the foil and turn it upside down with a plate, remove the bowl (the film takes off alone). Cover the skullcap with whipped cream.

here is the result ...

Chocolate hearth

Ingredients:


1 pot of yoghurt
85 g of rice flour
85 g almond flour
75g sugar
40 grams of olive oil
3 eggs
1 packet of yeast
30 g cocoa
1 glass of liquor

Procedure

Work the eggs and sugar, add the yogurt, and little by little flour sifted with baking powder and cocoa, add the oil and liquor. Grease and flour a mold shaped like a heart, pour the mixture and bake at 160 ° for about 35 minutes.


For the chocolate cream filling:


Ingredients:


500 ml milk

50 grams of starch

2 tablespoons sugar

30g cocoa

1 egg

300 grams of coverage for Setteveli (I buy ready)


Procedure:

In a small pan, pour the milk, sugar, cocoa and starch, the yolk, mix well to dissolve the starch, place over low heat and stir constantly until it thickens. Cool and refrigerate for at least 2 hours. When stuffing the cake, whip the cream with a whisk to make it more homogeneous.


For the cake:

Cut the cake into 2 parts, fill with the chocolate cream and cover with cover Setteveli (I buy ready and fresh)

Apple pie

Ingredients:


250 grams of flour 00
180 gr sugar
125 ml milk
80 g butter
2 eggs
3 apples
1 teaspoon cinnamon
1 tablespoon brandy
1 packet of yeast
50 g of honey


Procedure:

Put the ingredients in the dough first powder, knead for 1 minute and then put the liquid (melted butter), mix for 2 minutes. Add dough 2 apples cut into cubes and mix them with a wooden spoon. Grease and flour a baking pan and pour the mixture, cover with the remaining apple cut into slices. Bake at 160 ° (preheated oven) and cook for 45 minutes. fresh from the oven pour the honey over and sprinkle with icing sugar

Ricotta crust with chestnut and coconut flour

Ingredients for the pastry:

150 g coconut flour
150g of chestnut flour
100 g butter
1 egg
150 gr sugar
1 packet of yeast
1 tablespoon water

Ingredients for the filling:
600g fresh ricotta
1oo g sugar
50 g dark chocolate into small pieces

Procedure for the pastry:
Paid before the dough ingredients in powder (flour, sugar and yeast, then add liquids (butter, water and egg) mix with a whisk to for a couple of minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour (I have prepared the day before)

Procedure for the ricotta cream:
Put the ricotta cheese and sugar in the dough and with the wire whip turn at maximum speed for about 1 minute, add the chocolate and blend cream with a spatula.
For the crust:
Grease a baking pan and line the edges with the dough too (save a little aside) pour over cream cheese and decorate with the strips (with the mixture set aside) to form the squares. (If the dough is sticky sprinkle with icing sugar) Bake at 180 degrees for 45 minutes. Before serving, sprinkle with icing sugar.

Chocolate rose

Ingredients:
250 grams of flour 00
200 gr sugar
3 eggs
1 packet vanillin
150 ml milk
1 packet of yeast
100 ml of canola oil
100 grams of dark chocolate
30 g butter

Procedure:


Put all ingredients in the dough first powder, and mix with a whisk ak at maximum speed for 1 minute then add all the liquids and knead for 3 minutes (if you have the mixer you can do it with the robot or by hand ). Pour the mixture into a pan-shaped pink silicone (if you do not even have a cake mold) and bake in preheated oven at 160 ° for 45 minutes.
Remove from the mold and baked let cool, pour over the chocolate melted in a bain-marie with butter and sprinkle with icing sugar

Orange cake

Ingredients:

250 grams of flour 00
200 gr sugar
100 ml of canola oil vanilla (put a vanilla pod cut in half for long inside the bottle)
1 packet of yeast
1 / 2 teaspoon baking soda
150 ml milk
3 eggs
1 teaspoon of powdered oranges
Procedure:

Put all the dough first powder ingredients, then add one at a time liquids, knead for 2 minutes. Pout into a buttered and floured mold, and bake in preheated oven at 160 ° for 45 minutes.

Almond and ricotta cake

Ingredients:

150 grams almond flour
150 gr flour 00
300 g fresh ricotta
200 gr sugar
2 eggs
100 g butter
1 packet of yeast
1 packet vanillin
30 grams of chocolate chips
1 tablespoon Grand Marnier

Procedure:

finally the first recipe with my new Kenwood mixer robot!
Pour into the bowl of the robot sifted flour with the yeast, start by adding one at a time, kneading the sugar, eggs, ricotta, butter, vanilla liqueur and chocolate chips (I used my arm kneader and then drops chocolate were not crushed, you and add them blend by hand with a spatula). Pour the batter into a cake mold, place in preheated oven at 160 ° and cook for 40 minutes. Remove from the mold and let it cool. Cut into slices and serve.

Berries cake

Ingredients for the sponge cake:

6 eggs

300 gr sugar

200 gr starch

100 grams of flour 00

2 packets yeast

for my mega cake I doubled the dose

Procedure for the sponge cake:

Beat the egg yolks with sugar until you obtain a foam, add the starch sifted with yeast and flour and mix all, add the egg whites and mix well to form a cream. Grease and flour a baking tray and bake in preheated oven at 160 ° for about 40 min. (Usually I prepare the sponge cake the day before)

Ingredients for the cream with wild berries:

1 lt milk

100 grams of starch

4 tablespoons sugar

2 eggs

1 / 2 jar of concentrated berry

For decoration need 800 grams of frozen berries and a quart of fresh cream to assemble

Procedure for the cream:

Dissolve the starch in a pan with cold milk, add sugar and place over low heat, stirring constantly until it thickens, let cool and when it is cold and steady, mix it for 1 minute and then add the berry concentrate blend in cream with a wooden spoon or with the whip. Put the cream in the fridge (I always prepare a day before)

Procedure for filling and decorating of the cake:

First take off all the edges of the sponge cake which are usually harder. Then, since my cake was huge, I prepared with 2 sponge cake, I cut each into three layers, I put 2 shares together, I soaked the sponge with a wet formed by water, rum and wild berry liqueur, then I put a layer of cream with wild berries and a layer of fresh cream (which I installed previously). I continued the same way with the other 2 layers. I finished the cake with a layer of uniforme cream. Now all that remains is to decorate the cake, I covered with frozen berries, and I have brushed with the hot gelatin

Chestnut, chocolat and pineapple cake

Ingredients:

200 gr chestnut flour
50 g cornflour
200 gr sugar
150 grams of dark chocolate
50 g butter
3 eggs
100 ml of canola oil
150 ml milk
1 packet vanilla

1 packet of yeast
8 slices of pineapple in syrup
icing sugar

Procedure:

Melt the chocolate in a water bath with the butter, meanwhile sifted chestnut flour with the cornflour, yeast, sugar and vanilla. Add the eggs, milk and oil. Mix well. Grease and flour a cake mold and pour half the mixture, cover with 4 slices of pineapple into the mixture, add the remaining melted with chocolate and mix. Spread the mixture on the chocolate mold and put on the other 4 slices of pineapple. Bake at 160 ° (preheated oven) for about an hour. Before serving cover it with icing sugar.

Bananas and coconut cake

Ingredients:


2 bananas
2 eggs
50 g coconut flour
50 grams of rice flour
50 g flour 00
3 tablespoons mascarpone
1 plain yogurt
100 ml of canola seeds
150 gr sugar
1 packet of yeast
1 packet vanillin
20 g of granulated sugar

Procedure:


In a bowl beat the egg yolks with the sugar, a Whip the egg whites until very firm.
Combine in a blender bananas, mascarpone and yogurt and blend. Add flour, oil, yeast and beaten egg yolks with the vanilla sugar and whisk for a couple of minutes. Add the egg whites and mix with a wooden spoon, gently, not to dismantle them. Fill baking cups 3 / 4 full and sprinkle with sugar grains. Bake at 160 ° for about 20 minutes in preheated oven. Baked ,sprinkle with a little coconut flour.

Nutella roll

Ingredients:

6 eggs

180 gr flour

180 gr sugar

1 packet vanillin

1 / 2 packet of yeast


Procedure:

Blend for a few minutes the eggs with the sugar. Apart sift the flour with yeast and the vanilla, slowly add eggs and sugar and mix well. Pour the mixture into the pan of the oven covered with greaseproof paper and spread to form a layer of about 1 cm, bake at 160 degrees preheated oven for 20 min.
Meanwhile prepare a damp cloth and place it on a basis. Baked dough put on cloth, gently remove the greaseproof paper and roll it up. Let stand for 10 min. Open, and spread a generous layer of Nutella and roll it on himself. Sprinkle with icing sugar

Berries cake

Ingredients:
125 grams of rice flour
125 grams almond flour
200 gr sugar
150 ml milk
100 ml of canola oil
1 packet of yeast
3 eggs
1 packet Vanilla
1 tablespoon rum
100 g of berries (I used frozen ones)
icing sugar


Procedure:
Put in a blender, the rice flour and almond flour, mix, add the sugar, yeast, vanilla, milk, oil, rum, eggs. Blend for 2 min. At the end add the berries and mix with a wooden spoon. Grease and flour a mold for the cake and bake in preheated oven at 160 ° for about 50 min. Once baked, cool and add icing sugar.

Chestnut cake

Ingredients:
300g of chestnut flour
50 g sugar
300 ml milk
2 tablespoons olive oil
50 g raisins
50 grams of pine nuts
50 g walnuts
rind of 1 orange

Procedure:
Put the chestnut flour into a bowl, add sugar, oil, milk a little at a time, stirring with a wooden spoon. Then add the raisins, soaked in warm water, chopped walnuts and pine nuts and grated orange peel. Mix all ingredients.
Grease and flour a baking pan, pour the mixture, and bake at 160 ° for 45 min.

Orange cake

Ingredients:
300 grams of flour 00
250g sugar
3 eggs
100 ml of canola oil
juice of 1 orange
orange peel
150 ml milk
1 packet of yeast
liquid vanilla
icing sugar


Procedure:
In mixer, whip eggs and sugar, add the flour, orange juice, the grated orange rind, milk, oil, yeast and vanillina.Mix to obtain a homogeneous mixture. Fill oval cups, or your favorite,3/4 full, bake in preheated oven at 160 ° for 25 min. Allow to cool and sprinkle with icing sugar.

Chocolate cake

Ingredients:
250 grams of dark chocolate
100 g butter
6 eggs
100 gr sugar
1 tablespoon rum
2 tablespoons flour
chocolate curls for garnish

Preparation:
Coarsely chopped chocolate, cut the butter into small pieces and blend everything in a bain-marie.
Break the eggs into two bowls, separating the yolks from the whites.
Combine egg yolks with sugar and rum beat them with the whip until mixture is light and frothy, add the flour. Gradually incorporate the melted chocolate, stirring with a wooden spoon to mix them up completely.
Beat the egg whites until stiff, combine them to the dough by spoonfuls, blending very gently with a wooden spoon, being careful to use the tool in the same sense, not to jeopardize the success of the dough.
Distribute the mixture into the molds, bake in preheated oven at 160 ° for about 35/40 min. Remove from the oven when the cake is warm sprinkle with icing sugar and decorate with chocolate curls.

Apple custard pie

Ingredients:
For the pastry:
500 gr flour
150 gr sugar
150 grams of lard
5 g of ammonia
1 / 2 packet of yeast
100 ml of water or milk
1 tablespoon honey or jam
1 / 2 packet of vanillin

Ingredients for cream:
1 lt milk
100 grams of starch
250g sugar
2 egg yolks
for garnish:
2 apples
Procedure For the pastry:
In a bowl put the flour and sugar and mix, add the lard, baking ammonia, water or milk, honey or jam, vanilla. Knead well. Wrap the dough in plastic wrap and then rest in fridge for about an hour.
Procedure for the cream:
In a small saucepan dissolve the starch with cold milk, add sugar and egg yolks. Put on the stove over low heat and begin stirring until it thickens.

Procedure for the crust:
Roll out the dough with a rolling pin to have the pastry dough in a greased and floured baking pan, trying to form a flange with the fingers, prick with a fork.Put on the cream, put on the slices of apple (passed in lemon not blacken them) and brush with a little honey. Bake in preheated oven at 160 g for 30 min.

Cocoa cake

Ingredients:

3 eggs

1 cup milk

200 gr sugar

100 g butter

150 gr flour

75g cocoa

1 packet of yeast

liquid vanilla,

1 pinch of salt

Procedure:

In mixer, blend the sugar with the eggs, add milk, flour, butter, cocoa, yeast, vanilla and pinch of salt. Whisk until a smooth cream. Pour the batter into a greased and floured baking tray and bake in preheated oven at 160 ° for 45 minutes or so. When cooked, cool and sprinkle with icing sugar

Autumn cake

I had a bit of ingredients to be disposed of and so I invented the recipe for this cake. Result: a true success! Try it.

Ingredients:
3 eggs
200 grams pumpkin
100 grams of seed oil
200 grams almond flour
80 grams of rice flour
150 ml milk
30 grams of hazelnut kernels
30 grams of almond kernels
3rd gr shelled walnuts
1 pinch of amminiaca
1 packet of yeast
1 packet vanillin


Procedure:
In the mixer, whip the eggs with the sugar, add in turn the pumpkin, seed oil, almond meal, riceflour, milk, hazelnut kernels, almonds kernel, walnuts, ammonia, baking soda and the vanilla, mix until you get a cream. Pour into a buttered and floured baking tray and bake in preheated oven at 160 ° for about 40 min. Once baked, sprinkle with powdered sugar, granulated nuts, kernels of almonds and hazelnuts.